Servings: 4
Ingredients
- 1 c. Cooked Pumpkin
- 1/2 c. Sugar
- 1/2 tsp Salt
- 1/2 tsp Ginger, Grnd
- 1/2 tsp Cinnamon, Grnd
- 1/2 tsp Nutmeg, Grated
- 1/2 c. Pecans, Minced
- 4 c. Vanilla Ice Cream
- 2 c. Gingersnap Cookies, Crushed
- 1 x Kiwi Fruit, Sliced
- 10 whl Raspberries
Directions
- Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in the pecans. Allow the ice cream to soften in a large bowl. Fold the pumpkin mix into the ice cream. Place half the cookie crumbs in the bottom of a glass serving dish. Spread half the ice cream mix over the cookie crumbs. Sprinkle most of the remaining crumbs over the ice cream mix.
- Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs over the top. Cover tightly with plastic wrap. Freeze till hard (about 5 hrs). Garnish with slices of kiwi fruit, whole raspberries or possibly other fruit and berries. Serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 326g | |
Recipe makes 4 servings | |
Calories 937 | |
Calories from Fat 282 | 30% |
Total Fat 32.03g | 40% |
Saturated Fat 12.84g | 51% |
Trans Fat 0.0g | |
Cholesterol 58mg | 19% |
Sodium 1171mg | 49% |
Potassium 836mg | 24% |
Total Carbs 152.93g | 41% |
Dietary Fiber 5.3g | 18% |
Sugars 78.88g | 53% |
Protein 12.39g | 20% |
Advertisement
Advertisement